Risotto with Red Prawns and Lime

Method

1. Prepare the fish stock: chop the celery stalk, sauté in a little extra virgin olive oil. Add the prawn heads and shells, cook for a few minutes, then deglaze with white wine. Add water and simmer for about 15 minutes.
2. Meanwhile, clean the prawns: remove heads, peel, and devein. Set the tails aside.
3. Strain the stock through a fine sieve, pressing the shells to extract maximum flavour.
4. In a separate pan, sauté finely chopped shallot in a little olive oil.
5. Add the rice and toast it, stirring, for about 2 minutes until the grains become translucent.
6. Deglaze with white wine and let it evaporate.
7. Add the hot stock one ladle at a time, stirring frequently, and continue cooking until the rice is al dente (about 16–18 minutes).
8. Season with salt, pepper, lime zest, and lime juice.
9. Remove from heat, add cold butter cubes, and stir vigorously for a creamy texture.
10. Add the prawn tails (cut in half if large) and stir gently to warm through (do not overcook).
11. (Optional) sprinkle with a pinch of chili powder.
12. Plate the risotto, garnish with lime wheels, trout roe, and extra lime zest.